Authentic Enchiladas Verdes – Travel With Your Tastebuds


With the summer heat turning up and outdoor restaurants opening their doors to hungry customers it’s beginning to remind us of those warm evening strolls through the streets of Puerta Vallarta, Mexico. With live mariachi bands playing in the background, the smell of spices filling the air, and the never-ending thought of “where to eat next?”. With all that in mind, what better way to satisfy the nostalgia than to enjoy an easy, delicious authentic enchiladas verdes from your own home!

Enchiladas are one of most traditional Mexican dishes you can make. Dating back to Mayan times, the practice of rolling a soft tortilla around other ingredients is ancient. Originally, the wraps were often filled with pumpkin seeds, hard boiled eggs, and tomato sauce but changed quickly over time to include beans, squash, different types of game, and a wide assortment of flavourful sauces. Nowadays it is most common for the tasty little wraps of flavour to be stuffed full of shredded chicken, beef, or vegetables including beans, corn, chopped tomato, and of course hot peppers. With many different recipes for sauces to coat the wraps with you can choose from whichever you desire – hot and spicy, creamy and rich, or mild and sweet, the possibilities are endless.

Below is one of our favourite authentic Enchiladas Verdes recipes. One that will make you feel as though you got it straight from a restaurant in Mexico. This recipe is easy to follow and even easier to double making it a perfect meal to enjoy with friends and family!

Mayan temple

Authentic Enchiladas Verdes

(Thanks to Patti Verde)

Serves: 4 Wraps

Preparation: 45 Mins

Cook: 35 Mins


  • 2 chicken breasts
  • 2 Cups of Chicken Broth
  • ½ white onion
  • 2 cloves of Garlic
  • 2 teaspoons of Salt
  • 8 medium Tomatillos
  • 5 Serrano Peppers
  • ¼ white onion
  • 1 clove Garlic
  • 1 pinch Salt
  • 12-inch Tortillas
  • ¼ cup Oil
  • 1 cup Queso Fresco Cheese
  • ½ white onion
  • 1 bunch Cilantro



  1. In a saucepan, add chicken breast with chicken broth, 1/4 onion, a clove of garlic, and 2 teaspoons of salt. Bring to a boil, and then boil for 20 minutes. Keep broth. Set chicken aside to cool, and discard onion and garlic. When cooled down to handle, shred apart chicken breast with hands.


  1. Place the tomatillos and serrano chiles in a pot with water, just enough to cover them. Bring to boil and continue boiling until tomatillos turn dark green. Strain tomatillos and chiles and place in a food processor/blender with another quarter piece of onion, 1 clove garlic, and a pinch of salt. Pour in reserved chicken broth, filling past the veggies by an inch. Blend all ingredients until they are completely pureed. Pour salsa in a medium saucepan and bring to a low boil.


  1. Add oil to frying pan to get hot. Slightly fry tortillas one by one in hot oil, placing each on a paper towel afterwards to soak some of the oil. Finally, dip slightly fried tortillas in low-boiling green salsa, until tortillas become soft again. Place on plates, 3 per person.


  1. Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro.


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